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Vegan jalapeno poppers on a white plate next to a napkin.

Vegan Jalapeno Poppers

These sweet and spicy vegan jalapeño poppers are great for a party appetizer or game day snack.
Course Appetizer, Snack
Cuisine American, Mexican
Keyword vegan jalapeno poppers, vegan stuffed jalapenos
Prep Time 25 minutes
Cook Time 15 minutes
Overnight Prep 8 hours
Total Time 8 hours 40 minutes
Servings 30 jalapeño poppers
Calories 41 kcal
Author Dairy Free for Baby

Ingredients

  • 1 cup raw cashews, soaked overnight
  • ¼ cup unsweetened coconut cream (from a can of coconut cream or a can of refrigerated coconut milk)
  • 2 tsp distilled white vinegar
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • 1 medium mango, peeled, pitted, and finely chopped
  • ⅓ cup red onion, finely diced
  • 15 small to medium jalapeños (or about 12 large jalapeños)

Instructions

  1. Place the cashews in a Mason jar and fill with enough water to cover the nuts. Soak in the refrigerator overnight.
  2. If using a can of coconut milk instead of coconut cream, place the can in the refrigerator overnight as well, to allow the coconut cream to separate to the top (do not shake the can when ready to use; carefully open on top).
  3. When you’re ready to make the jalapeño poppers, preheat the oven to 400 degrees F.
  4. Drain the cashews, then add them to a small food processor bowl (or high speed blender). Add the coconut cream, vinegar, lemon juice, salt, and garlic powder.
  5. Process for 30 seconds at a time, opening to scrape down the sides as needed, for 1 to 3 minutes, until the mixture reaches a smooth texture.
  6. Pour the cashew mixture into a mixing bowl. Stir in the mango and red onion. Set aside in the fridge for now.
  7. Wearing gloves, cut the jalapeños in half lengthwise. Remove the seeds and white pith of the pepper using either a spoon or paring knife. Remove any stems that are still left on the peppers.
  8. Place the pepper halves on a baking sheet. Scoop a spoonful of the cashew filling into each pepper halve.
  9. Bake at 400 degrees F for 15 minutes, or until the peppers are tender and filling is warm. Enjoy!

Recipe Notes

  • If you don’t have time to do the overnight cashew prep, do this quick method instead: place the cashews in a pot of water, bring to a boil, then let sit for 20-30 minutes. Drain and they’re ready to use.

 

Nutrition analysis (approximate per popper): 41 calories, 2.5 g fat, 1 g saturated fat, 20 mg sodium, 4 g carbohydrate, 0.5 g fiber, 2 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 2%, Potassium: 2%